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| 3 | Eggs |
| ¾ cup | Sugar |
| 1 ½ cups | Flour |
| Pinch | Salt |
| 4 oz. | Unsalted butter, melted |
| 2 Tbsp. | Milk |
| 3 | Golden Delicious Apples |
| 1 Tbsp. | Baking Powder |
| 1 ½ | Crème Anglaise |
| 1 | Kiwi, pared and pureed; strained |
| 10-12 | Strawberries, hulled and pureed, strained |
| Confectioners Sugar for Dusting |
To prepare the Apple Torte:
Preheat the oven to 350 degrees. Butter 6 medium ramekins and coat the inside with sugar. Place on a baking sheet and set aside.
Whisk the eggs to break up the yolks. Add the sugar and whisk until the sugar has dissolved. Add the flour and whisk just until blended, then set the mixture aside rest 5 minutes.
Whisk the melted butter into the egg mixture, then let the mixture rest 5 minutes. Thin with the milk if necessary; the batter should pour easily.
Peel and core the apples, then cut into medium cubes. Fill the ramekins almost to the top with the diced apples. Stir the baking powder into the batter and pour the batter over the apples. Sprinkle liberally with sugar. Bake for 15 minutes, or until deep golden brown.
To serve:
Pool each plate with crème anglaise. Put the strawberry and kiwi purees in separate squeeze bottles and alternate dots of each puree around the perimeter of the sauce. With a toothpick or the tip of a sharp knife, draw a circle through the centers of the purees in a continuous motion, creating a string of pink and green heart shapes in the sauce. Unmold an apple torte into your hand and place it in the center of the plate. Repeat with each. Dust the apple tortes liberally with confectioner's sugar.
Notes:
